Sunday, November 28, 2010

Date tasted: 11/20/10
Place tasted: I was hanging out in this cave way high up in the Bob Marshall Wilderness where I had befriended a Big Foot named Darwin, which I thought was kind of ironic. I was very happy to have packed along that bottle of pear wine though. It was a nice treat after the long climb up the side of Cat View Cliff. Once in the cave, I poured us both a lovely glass of Paradise Pear. Then we plopped down in a couple of bean bag chairs, and marveled over this amazing view cave-partment, which had a real retro 70's decor with orange shag carpet, black lights, and lava lamps. It was an all around wonderful experience. This is a truly perfect wine for situations such as these.
Serve with: An appetizer of Wensleydale with cranberries, a rich and lovely English cheese; Little crackers; Little fruit of your choice. A mango would be nice. No, a mango is totally necessary! Then for dinner try Acorn squash, Baked Cod, and Fresh warm bread. I planned this meal, AND the cheese & mango, around this wine. It was a perfect pairing...paring? Pearing.
Appearance: This clear skin beauty is only slightly obfuscated with the breath of the Pear Spirits that bless her delicate structure.
On the snoot is a stroll through a late harvest orchard, crisp, ripe, floral, and fruity.
Taste: Smooth as a naked models bottom. Light, elegant, and very easy to drink. It tastes exactly like a perfect dry pear wine should. Finishes quickly with a gentle and deliberate peary kiss on the lips that will leave you wanting more. A wonderful Ten Spoon creation that absolutely ANYONE can love.
Balance: She is so very beautifully balanced and still, not unlike the silhouette of a master yogi in full King Dancer Pose at sunset.
Comments: If I were a fairy tale witch, I'd fly south for the winter.....on a broom! Woo-Hoo!!

Tuesday, November 23, 2010

Place tasted: On a runway, waiting for the plane to take off. The pilot was still in the shower and I could see mechanics duct taping the wing just outside my window seat. G'z it was a hell of a wait. I finally decided to get off the damned thing and stay put. I mean duct tape, really? I don't actually remember, but I think the plane left about 5PM. By that time I was standing at the gate, waving with one hand, and holding a half empty bottle of The Velvet Devil in the other. See ya.

Serve with: Moussaka. Would also be great with traditional lamb, or roast beef dinner. Finish the meal with a White Truffle Oil Truffle from Posh Chocolat.

Taste: Imagine bright red raspberries, peppercorn, a little tar, a little cedar. She is thin, but sports tender chocolate curves. Refreshingly dry with tannins as adorable and prolific as Tribbles that fade slowly into a sweet, soft, warm afterglow. A most deliberate and sexy finish.

Balance: A little acid, so let her breath for a while before you go devouring her, you cad. She is much thinner than the deceptively phat snoot would indicate, like a lovely naked woman all wrapped up in a faux mink coat.

Comments: This wine is bursting with unique character and grace. I'd like to thank Mr. Smith for selling a twenty dollar bottle of wine for only ten bucks; Just delightful! I will be tasting, inhaling, and swooning in her charms again sometime....real soon.

Saturday, November 13, 2010

Naked Wine Review 58Wine: Founders Reserve Porto, Port BlendProducer: Sogrape VinhosBrand: Sandeman Vintage: 04'Region: Port, Portugal Price: 21.00Date tasted: 11/9/10 Happy Birthday to Jane! Place tasted: You wouldn't believe me if I told you. Served with a Garam Masala Spice Posh Chocolate Truffle. It was the best chocolate creation I have ever experienced in my life! This wine is a great compliment to just about any classic holiday desert. And though a nice port like this is a rich and lovely after dinner treat, it would also nicely lend its charms to a variety of hors d'oeuvre and cheese trays featuring absolutely anything from Stilton to Brie. Appearance: Like the brilliant glow on a pair of Ruby Slippers that any Dorothy would be proud to skip down the yellow brick road in.On the snoot: it's an intense and exotic hit of sandalwood and cherry.Taste: Chewy red velvet fruit with just a hint of pumpkin pie spice. There is also a charming element that represents all of the sweet splendor that dwells within the breast of dear Mother Earth; Such as wet clover, nasturtium, and sweet grass. Warms the palate, calms the spirit. Balance: A rich, smooth, and delicate beauty. Tannins, acids, sweetness, and alcohol, all lift one another up until it almost disappears before you sense that you've swallowed it. Magic.Comments: It's everything you want your naked lovers kiss to taste of. Sweet, passionate, and full of pheromones. Ya, it's really good.

Friday, November 5, 2010

Date tasted: 10/31/10
Place tasted: The ritual was intoxicating. A spirited ceremony filled with dance, song, and very repetitive yoga moves. We were lost in our secret location where the spirits of the past and the glowing soft radiance of the living moment mingled in joyous reconciliation. It was a Halloween celebration!
Serve with: We had chicken cacciatore on spaghetti squash baked with garlic and olive oil then topped with parmesan cheese. Yummy. It would be good with a variety of foods including vegetable dishes, pasta, and salmon.
Appearance: Rich velvety garnet with a copper twinkle in her eye.
On the snoot this wine is a stroll through a grassy meadow; Powerful wet and earthy with complex floral whispers on the exhale.
Taste: Layers that open in song with a bright berry and current show stopper, followed by dancing naked rose petals in Oregon rain, and on the finish a lingering blend of Pavarotti meets Pink Floyd in a world of gentle etherial tannins and tall cedar trees.
Balance: Light on her feet, she is a classical ballerina with sinewy toned muscles and passionate expression, giving great depth and meaning to her movement.
Comments: This is one of the best Pinot Noir wines I've ever had the pleasure of contemplating. The snoot is my favorite feature, but it's all very good. It was a big hit at this years Samhain celebration party!

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An Irish Blessing

...For Summer Solstice 17’, The New Moon,

and my Favorite Nephew’s Birthday

May you live a long life Full of gladness and health, With a pocket full of gold As the least of you wealth. May the dreams you hold dearest, Be those which come true, The kindness you spread, Keep returning to you.

-author unknown

Labyrinth Dancing

Delicate Incarnations

I look to see the fishy quickly

it’s been over an hour now

Is observation the force that animates him?

I find this thought disturbing

Flowers that bloom black on black

existing by scent alone

He seems relieved to be watched,

grateful even

All the tank indeed a stage

like mine, with me

A human moving around in her air bowl

for his amusement…

Maybe if I’m lucky

I might exist by His observation of Me

-S. Watson

Yummy Stuff

Cedar Planked SaLmona la wine witch

up to 4- 5 to 6 oz saLmon steaks or filets

cedar planks, soaked in water for at least 2 hours

prior to using

2 oz pineapple juice

1 Tbsp avocado oil

2 tsp miso paste

2 tsp lemon juice

1 tsp maple syrup

1/2 tsp grated ginger root

1/2 tsp grated garlic

some pepper

at least 1/2 a lemon for garnish

Combine all ingredients and then coat

the saLmon, cover with plastic wrap or

use plastic bag and refrigerate for up to but

not more than one hour

Heat grill to about 350

Lay planks on grill with space between them

Remove most of garlic or ginger bits from the saLmon

so it is smooth and just lightly seasoned

Discard any remaining liquid, if there is any

Lay saLmon on planks, skin side down if there is skin

Put cover on grill and cook 10-15 minutes just till fish is tender and

“Grandma Aggie says, "The Old Ones used to believe that salmon were people who looked like us, the two-leggeds. They lived in beautiful cities beneath the ocean floor. Every spring and fall they chose to put on the form of salmon to come back and feed the two-leggeds. They teach us that you have to give back."

In 2014, Grandma Aggie retired as the Keeper of the Sacred Ceremony. The Old Ones -- and the Salmon People -- are patiently waiting for the next Keeper to arrive.”

“The greatest trick the Devil ever pulled was convincing the world he didn’t exist”

-Keyser Soze
Look up, there he is!

Need Proof?

click the pic, for the love of God... make it stop!

That's Not Right!

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Altoswan

Dangerous Levels of Fluoride in California Grapes

"The worst grapes for fluoride, it turns out, appear to be conventional varieties grown in California. Non-organic wines from California tend to test the highest for fluoride content, and various anecdotal reports indicate that they are the most likely to elicit negative side effects among those with strong sensitivities to fluoride"(read more)....and more...